Classic mooncake--egg yolk bean paste mooncake

Overview

My favorite mooncake is the one with egg yolk and bean paste. I just used a new mold and I am not used to it. The appearance is a bit ordinary and not so beautiful. I planned to make it again but never got around to it, so I just made do with it.

Tags

• baking
• children
• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• autumn recipes
• egg liquid
• egg yolk
• invert syrup
• milk powder
• peanut oil
• red bean paste
• plain flour

Ingredients

Steps

1. 1 Add alkaline water to the inverted syrup and stir to mix evenly. Alkaline water is mixed with edible alkali and water at a ratio of 3:1.

   

2. 2 Add peanut oil and mix well.

   

3. 3 Add flour and milk powder.

   

4. 4 Mix evenly and knead into dough and let it rest for 20 minutes.

   

5. 5 Divide the bean paste filling into 45 dumplings.

   

6. 6 Steam the egg yolks for 5 minutes. Steamed a lot at once. One egg yolk is about 15 grams.

   

7. 7 The bean paste stuffing wraps up the egg yolk and reunites it.

   

8. 8 Take a 40g piece of mooncake skin dough, press it flat and put on the bean paste and egg yolk filling.

   

9. 9 Use both hands to slowly push up the pie crust to wrap the bean paste filling. The bean paste filling is a little deformed mainly because it is a little soft and has high water content.

   

10. 10 Sprinkle the mold with flour and then pour it out. Put the filling cake into the mold and press it slightly.

    

11. 11 Take out the mooncakes.

    

12. 12 Arrange everything into a baking pan.

    

13. 13 Preheat the oven to 180 degrees, put in the mooncake dough and bake for about 5 minutes to set, remove and brush with a layer of egg wash.

    

14. 14 Continue to bake for 20 minutes and take out. If it's a little too much, you can reduce it by 3-5 minutes.